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Garlic Butter Steak Bites with Lemon Zucchini Noodles Recipe

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4.4 from 12 reviews

Savor the delicious combination of tender garlic butter steak bites paired with fresh, lemony spiralized zucchini noodles. This recipe offers a quick and flavorful meal perfect for a low-carb dinner, featuring a savory marinade and buttery garlic sauce that enhances the juicy sirloin steak cubes, complemented by light and zesty zucchini noodles.

Ingredients

Steak and Marinade

  • 1 1/4 lbs (450g) sirloin steak, cut into small cubes
  • 1/4 cup low-sodium soy sauce (or coconut aminos for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (Sriracha recommended)
  • Fresh cracked black pepper, to taste
  • Juice of 1/2 lemon

Zucchini Noodles and Sauce

  • 4 medium zucchini, spiralized (or 1 pack store-bought zucchini noodles)
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 teaspoons minced garlic
  • 1/4 cup (60ml) beef or vegetable broth
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon red chili pepper flakes (optional)
  • Juice of 1/2 lemon

Instructions

  1. Marinate the Steak: In a mixing bowl, combine soy sauce, olive oil, hot sauce, cracked black pepper, and lemon juice to create the marinade. Add the cubed steak bites and mix well to coat. Allow the meat to marinate for at least 15 to 20 minutes while preparing the other ingredients.
  2. Heat the Skillet: Place a large skillet on high heat and add 1 tablespoon of olive oil. Drain the steak bites from the marinade, reserving the marinade for later use.
  3. Sear the Steak Bites: Arrange the steak bites in a single layer in the hot skillet. Avoid overcrowding the pan to ensure proper browning; cook in batches if necessary. Sear the steak for 3 to 4 minutes, stirring occasionally until golden brown on all sides. Remove and keep aside after cooking all batches.
  4. Make Garlic Butter Sauce: To the skillet with the cooked steak, add 2 tablespoons butter and the minced garlic. Cook for 1 to 2 minutes while stirring to coat the steak bites thoroughly in the garlic butter. Remove the steak bites to a shallow plate and set aside.
  5. Prepare the Zucchini Noodle Sauce: In the same skillet, add the remaining 1 tablespoon butter, lemon juice, red chili flakes, beef or vegetable broth, and the reserved marinade juices. Bring the mixture to a gentle simmer and allow it to reduce for 2 to 3 minutes, stirring regularly.
  6. Cook the Zucchini Noodles: Add the spiralized zucchini noodles to the skillet and toss them in the sauce for 2 to 3 minutes until tender but still slightly crisp. Stir in minced parsley and fresh thyme leaves. If the noodles release excess water, allow the sauce to reduce for an additional minute to concentrate flavors.
  7. Combine and Reheat: Push the zucchini noodles to one side of the pan, add the steak bites back into the skillet, and reheat everything together for 1 minute to meld flavors. Serve the garlic butter steak bites immediately over the lemony zucchini noodles. Enjoy your meal!

Notes

  • For paleo or gluten-free options, substitute soy sauce with coconut aminos.
  • Do not overcrowd the pan when searing the steak; this ensures proper caramelization instead of steaming.
  • Adjust red chili flakes to your preferred spice level or omit for a mild dish.
  • Use fresh herbs for vibrant flavor; dried herbs can be substituted but reduce quantity as they are more concentrated.
  • Spiralize zucchini fresh or use pre-packaged noodles; avoid overcooking to prevent sogginess.
  • Leftover steak bites can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.

Find it online: https://recipeplenty.com/garlic-butter-steak-bites-with-lemon-zucchini-noodles-recipe/